Republic of the Philippines

Department of Education
National Capital Region
Schools Division Office of Quezon City
TANDANG SORA NATIONAL HIGH SCHOOL
Diamond St., Carmel V Subd., Brgy. Tandang Sora, Quezon City 1116

TLE SUPPLEMENTARY WORK SHEET

GRADE 10- COOKERY
NAME: ________________________________________ DATE: ________________
SCORE
SECTION: ____________________________

Learning Competency: Perform Mise ‘en Place (cereals and starch)

TLE_HECK10ED-Ie5 ( Week 5)

• Cereals are usually starchy pods or grains. Cereal grains are the most
important group of food crops in the world named after the Roman goddess of harvest,
Ceres. Rice, wheat and corn are the three most cultivated cereals in the world. Starch
on the other hand, exists in nature as the main component of cereals and tubers. In
manufactured and processed foods, it plays an obvious role in achieving the desired
viscosity in such products as corn starch pudding, sauces, pie fillings, and gravies.
The success of cooking starch and cereal dishes depends on the proper tools
and equipment used in the preparation of food. The preparation of starch and cereal
dishes requires the various tools and equipment.

Activity No.1: “What’s the word?”

Direction: Unscramble the tools and equipment needed for starch and cereals
preparation under the CLUE column based from the function. Copy the table below
and answer in your activity notebook.

FUNCTION CLUE ANSWER

1. Used for cooking meat and fish dishes with esuca nap
gravy and sauce.
2. Used for cooking rice and other foods. Icre kerooc
3. A perforated bowl of varying sizes made of derlaco
stainless steel, aluminum or plastic, used to
drain, wash, or cook ingredients from liquid
4. Used for handling hot foods. stngo
5. Used for separating coarse particles of flour, ersift
sugar, baking powder, and powdered ingredients
to retain finer textures.
6. Used for mixing creams, butter, and for denoow nospo
tossing salads.
7. Used for tenderizing or cooking meat, chicken, surerpes
and other grains or legumes, in lesser time. okerco
8. Used for cutting, sectioning, and trimming chertub fenik
raw meats.
9. Used for cooking food by steaming. tesmare
10. Used for beating egg whites, egg yolk, creams Eriw hiwks
and mayonnaise.

Activity No. 2 “Watch and learn”

Direction: Watch the YouTube link below and make digest notes about its content.
Answer the following questions listed below. Write your answer in your interactive
notebook. Link: https://www.youtube.com/watch?v=ZsldgV8u65s
Guide questions
1. What are the sources of starch?
2. What are the common sources of manufactured food starch?
3. Enumerate the different kinds of starch and give its nutritional value.
4. Name the different kinds of flour
5. Compare and contrast the different kinds of rice.

10 TLE - COOKERY
Activity No. 3 “Yes! I can”
Direction: Check the table below if you can confidently prepare the following
dishes listed below.
FOOD DISHES YES I can!! NO I still need to learn
it
1. White Rice
2. Pancit Guisado
3. Palabok
4. Spaghetti
5. Carbonara
6. Sopas
7. Ravioli
8. Lasagna
9. Baked Macaroni
10.Pesto

If you get all the YES I Can column ... You are indeed a skillful one!
If you get 8 and above checks for the YES I can column…Congratulations still!
If you get below 7…we will together work on it for you to learn each food dishes.

Activity No. 4 “Yes! I can Part II”

Direction: From the table in Activity No.3, choose one dish from the list that you
confidently known. Just like on the sample photos below, make a creative recipe
manual for your chosen dish. Write the appropriate tools, equipment, ingredients, and
correct procedure to follow.
You may use colorful paper or art material of your choice then attach your work in
your interactive notebook. BE CREATIVE!

10 TLE - COOKERY
Abstraction/Generalization

Directions: Write 5 terms that you remembered/learned from the lesson presented
and give their meaning in your own words . Copy and answer this column on your
interactive notebook.

Date: _________________________

Key Terms Meaning

1.

2.

3.

4.

5.

Reflection/Realization:
You are done all the activities, now it’s time to reflect on “What” you’ve learned,” “so
what” (why is it important and what are the implications), and “now what” (how to
apply it on your daily life). Write your answer on your interactive notebook.
Date: __________________________
What: ______________________________________________________________________
So what: ___________________________________________________________________
Now what: __________________________________________________________________

References:
K-12 Basic Education Curriculum Technology and Livelihood Education Cookery
Cookery Learning Module
https://www.youtube.com/watch?v=ZsldgV8u65s

Prepared by:
Angelica E. Basilio

10 TLE - COOKERY